- Nori sheet
- 100g sushi rice
- 1 egg scrambled
- 30g carrot julienne
- 10g pickled yellow radish julienne
- 30g pork sausage Julienne
- Teriyaki Marinated fried tofu Julienne
- Sesame oil and salt
- Cook the sushi rice according to the package instructions. Once cooked, season it with a mixture of sesame oil, salt, and let it cool to room temperature
- Prepare your desired fillings by slicing them into thin strips or julienne cuts.
- Lay a sheet of nori on a bamboo sushi mat or a clean kitchen towel.
- Spread a thin layer of sushi rice evenly over the nori sheet, leaving a small border at the top edge.
- Arrange your fillings in a line across the center of the rice.
- Using the bamboo mat or towel, roll the kimbap tightly, starting from the bottom edge and rolling towards the top edge. Apply gentle pressure to ensure the roll is compact.
- Once rolled, use a sharp knife to slice the kimbap into bite-sized pieces.
- Serve with Kimchi, wasabi mayo or radish pickles, if desired.
Product used in recipe
- Obento - Yaki Nori For Sushi